Chicken Risotto with Spring Vegetables

Here’s a recipe from Reader’s Digest for Chicken Risotto with Spring Vegetables

Serves 4
Preparation time 20 minutes
Cooking time 35 minutes

15g butter
1 tablespoon olive oil
450g boneless chicken breast, skinned and cut into cubes
1/2 level teaspoon salt
freshly ground black pepper
1 medium onion, peeled and finely chopped
1 clove garlic, peeled and crushed
225g (8oz) Arborio (risotto) rice
725 ml (1 1/4 pints) chicken stock
115g (4oz) sugar snap peas, trimmed
6 baby carrots, trimmed, washed, and halved
1 stick celery, trimmed and sliced
115g (4oz) small asparagus spears
400g (14oz) canned chopped tomatoes
4 tablespoons finely shredded basil
60g (2oz) grated Parmesan cheese
Sprigs of fresh basil to garnish

1. Heat the butter and oil in a large, deep, lidded frying pan or flameproof casserole. Add the chicken to it and cook, stirring for about 5 minutes. Sprinkle with half the salt and some pepper, then place the chicken cubes on a plate and set aside.

2. Add the onion and garlic and cook until softened. Stir in the rice and cook for one minute, then pour in the stock and add the remaining salt and pepper. Bring to the boil and then stir in the sugar snap peas, carrots, celery, asparagus, tomatoes and basil Reduce the heat, cover the pan, and simmer for 10 minutes.

3. Add the chicken pieces, pushing them well into the rice. Cover and simmer for a further 10 minutes, or until the rice is cooked, adding a little more stock if necessary. Remove from the heat and stir in two-thirds of the cheese, sprinkling the rest on top. Garnish with the sprigs of basil and serve.

The trick to this is keep stirring the rice as it cooks and to be prepared to add more water every so often…enjoy!!


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